Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes ...

In his second cookbook “The Wok: Recipes and Techniques,” Kenji López-Alt crowns the wok as the most versatile pan in the kitchen. With the majority of people around the world cooking with woks at ...

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Years of use ...

Return the reserved liquid to the wok and cook the cabbage in it over high heat until transparent and soft, about 6 minutes. If liquid is scant, add 2 tablespoons of oil to wok. Stir constantly. (You ...